apartment therapy changing the world, one room at a time

I used to fear softening butter in the microwave for the reason you mentioned, but found if I do it in short bursts 10-15 seconds each on medium or medium low, it does the trick.
Also - I've also had success with just whacking the heck out of cold (but not frozen) butter in my kitchen aid - needs some more time to get to the consistency you need, but does work well.

Be careful with the pounding trick. I worked at a food magazine where we suggested that next to a recipe for cc cookies. People went to town with their rolling pins, pounding away... and ended up with cookies that spread all over the pan. 2-3 slaps at most is what I think we came up with.

Years ago, I was watching the Two Fat Ladies and they had forgotten to soften their butter, so they used a cheese grater on it. I use that trick all the time now and it seems to work just fine, even on butter just out of the freezer.

I concur with the microwave trick--every baking instructor I've had will use it in a pinch: 60-90 seconds at 10% will get it to bend (not break or smoosh).

I use the cheese grater trick all the time, Tiamat - especially when I'm making something that involves cutting in butter, such as shortbread or a crumble topping. Not only does it speed up the softening, it helps keep the butter from clumping up!

I don't have a microwave but I do have a gas stove...so I usually put the butter in a dish on the stove over the pilot light and can get it as soft as I want that way.

I either microwave it on the defrost setting in 5 second bursts, turning it occasionally, or I set it on a plate on the oven while it reheats and turn it every few minutes.

When I use my oven, the stovetop gets warm to the touch but not hot. I put the butter stick, still in its wrapper, on the stove (the flat surface in between the burners). Just remember to turn the the stick every few minutes or you'll end up with one melted side!

I use the microwave trick - on defrost. Works like a charm every time.

I saw a Martha Stewart episode where she put it in her Kitchenaid bowl and whipped it for a little bit, it seemed to soften quite easily.

Cheese grater -- that's brilliant!!!

I've never had a problem with putting it in the microwave on a very low setting, also like someone said for no more than about 15 seconds before turning it.

This was discussed on Dorie Greenspan's blog. I recall her suggesting chopping them into small chunks and grating. The small chunks method is faster and less messy for me.

I like the cheese grater idea. I usually set mine on the stove top like others have suggested. That only works though if you are pre-heating your oven.

There was an America's Test Kitchen episode where they made scones with frozen grated butter. The recipe as a whole was way to fussy for my weekend mornings, but the frozen grated butter mixed into the flour worked well and made super delicious scones.

Grating frozen butter is fantastic for making pie crusts...when you want the butter cold but in tiny chunks. Cuts tons of time off the process!